A rich concoction of almonds, milk and sugar with saffron and cardamom flavoring, Badam Milk/Almond Milk is a pure classic Indian beverage. Ground almonds cooked with milk and sugar brings back memories of a favorite drink during my school days. Kids will sure like this combination mixed up and served chilled in a glass.

Ingredients:

1 cup badam/almonds

1 1/2 cup or 1 can evaporated milk

2 cups milk

1/2 teaspoon cardamom powder

1/2 cup sugar

1/2 teaspoon saffron

Procedure:

Soak the saffron in warm milk for about 1/2 hour to an hour.

Soak almonds in hot water for 15 minutes, wash and drain and repeat the process until the pink color leaves.

Then peel the skin and grind the almonds to a paste adding one cup of milk.

Bring the remaining cup of milk, sugar, almond paste and evaporated milk to a boil.

Keep stirring once in a while to ensure lumps are not formed and they do not burn because they tend to stick to the bottom and form lumps.

Finally add the cardamom powder and saffron, stir well.Turn off heat.

Garnish with slivered almonds or pistachios and serve chilled.

Tips: Add sugar according to your choice. Typically the badam milk has a little extra dose of cardamom flavoring, increase or decrease to your choice.I have used evaporated milk, if you do not find one then boil about 3 cups of milk and simmer until it reduces to one cup. For cardamom powder: In a mixer grind 1/2 cup of cardamom with 2 teaspoon sugar and store in an airtight container.

Hi Cilantro, I was not feeling well, so I couldn't get back to you immediately.

I too felt that the frosting was very sweet. While I was going through recipe sites like recipezaar, allrecipes, for the vegan version of buttercream frosting, I too saw comments from various people that they felt it was very sweet and reduced the quantity of sugar by 1 cup. I too did that, instead of 4 cups of sugar I used 3 cups and I don't know how or why it did not affect the texture. I did this for the first class itself because the cake I baked came out very sweet, so I was forced to reduce te quantity of sugar. In fact my instructor told me that my stiff consistency was so good inspite of less sugar and no meringue powder. For some cakes I reduced the quantity of sugar in the cake and kept 4 cups for the frosting.

Thank you for visiting Cilantro~my blog!. Your feedback is highly appreciated. I read and try to respond to every query/comment made here and I apologize if I am not able to do so.Thank you for all you’re support, it means a lot. :).